A great reason to get out the Wok. And
don't forget: 5 helpings of veggies today!
3/4 pound of meat (optional but recommended)
   such as boneless, skinless chicken breast
A little oil for the stir-fry pan
12 to 16 oz. of green beans, trimmed and clean
   (nice big fat ones, and cut to bite size)
1 pinch of crushed red pepper
1/2 cup of water
10 to 14 oz. package of stir-fry vegetables
(like broccoli and carrots)
4 ounces of sliced mushrooms (half of a little box)
1 tablespoon of black bean garlic sauce
If making this with meat, cut it into bite-size pieces and stir-fry in some oil.

After the meat is ready, pull it up the sides of the Wok and mix the water,
crushed red pepper and black bean garlic sauce together in the bottom. Then
add all the other ingredients, stir to coat everything and cover. Stir occasionally
and re-cover to steam it well.

Cook for several minutes until most of the liquid is cooked away. Serve
immediately, alone or with white rice on the side.
The Main Courses Chef presents ...
Green Bean Stir Fry
at The Fatted Café
Go to Chinese dishes ...
| Back Home | The Dinner Menu | More Veggies |
Guard Cat on Duty